Simple and delicious, our skillet chicken recipe is a great dish to pair alongside our 2019 Stags Leap Cabernet Sauvignon.
• 2 full chicken legs– approx. 1.5 pounds
• 1 bunch Tokyo turnips – with greens still attached
• 1 ¼ teaspoons Diamond kosher salt, divided
• Freshly ground black pepper
• 4 tablespoons extra virgin olive oil, divided
• 1 tablespoon butter
Pine Ridge Skillet Chicken with Tokyo Turnips
Recommended wine pairing – Pine Ridge Stags Leap District Cabernet Sauvignon
Take chicken legs from the refrigerator. Allow them to come to room temp for 30 minutes or so. Season with 1 teaspoon kosher salt and ample black pepper.
Clean and dry the turnips, keeping the leaves as intact in possible. Slice turnips lengthwise into halves. In a medium mixing bowl, toss turnips/greens with 2 tablespoons olive oil and season with ¼ teaspoon salt and pepper.
*Preheat oven to 400 degrees.
Place a large cast iron pan on the stovetop over medium-high heat. Add butter and 1 tablespoon olive oil to the pan. Brown chicken on both sides.
When chicken is nicely browned, remove chicken from the pan. Add turnips to the hot pan and let them wilt for a minute in the hot chicken drippings. Lay the chicken legs on the turnips and place skillet in the oven. Roast until chicken and turnips are cooked through – chicken meat should just start to fall off the bone and turnips should look golden.
(*This recipe can be easily adapted to cook over a campfire. After browning the chicken in the cast iron, add the veggies and tent the pan to mimic oven cooking.)
2 very generous servings
Wine pairing: Pine Ridge Stags Leap District Cabernet Sauvignon